Sunshine-Sweet Strawberry Lemonade Pound Cake Loaf Recipe

Summer afternoons call for a delightful strawberry lemonade pound cake that combines zesty citrus with sweet berry magic.

Fragrant aromas will drift through your kitchen as you mix these vibrant ingredients.

Soft crumbs promise a refreshing twist on classic dessert traditions.

Bright berries nestled within tender cake layers create a sensational treat.

Each slice promises pure sunshine on a plate.

Baking this recipe means bringing joy directly to your table.

You’ll want to slice and savor every single crumb of this delectable creation.

Storing Strawberry Lemonade Pound Cake Loaf for Later

• Store the pound cake in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator, keeping it fresh and moist.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months, preserving its delicious flavor and texture.
• Remove from freezer and let the cake sit at room temperature for 2-3 hours, allowing it to defrost slowly without losing moisture.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes, ensuring the cake remains soft and delectable.

FAQs

• What are the key flavor components in this cake?

The cake combines the brightness of lemon with sweet strawberries, creating a refreshing and tangy dessert that balances citrus and fruity notes.

• Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely to prevent excess moisture in the cake batter.

• How do I prevent strawberries from sinking in the cake?

Toss the diced strawberries in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.

Fresh Flavors in Strawberry Lemonade Pound Cake Loaf

• Burst with Seasonal Delight: Capture the essence of summer with a delightful strawberry lemonade pound cake that brings fresh, vibrant flavors to your table.
• Foolproof Baking Adventure: Perfect for bakers of all skill levels, this recipe offers simple steps and forgiving techniques that guarantee a delicious result every single time.
• Crowd-Pleasing Dessert Sensation: Versatile enough for potlucks, family gatherings, or afternoon tea, this cake promises to impress guests with its tangy-sweet profile and gorgeous presentation.
• Make-Ahead Magic: Prepare this cake in advance and store it easily, making it a convenient option for busy home bakers who want a stunning dessert without last-minute stress.

The Ingredients You’ll Need for This Zesty Pound Cake

• All-Purpose Flour: The primary structure and texture foundation for the pound cake.
• Granulated Sugar: Provides sweetness and helps create a tender cake crumb.
• Unsalted Butter: Adds rich flavor and moisture to the cake.
• Eggs: Bind ingredients together and contribute to the cake's structure.
• Buttermilk: Creates a tender, soft texture and adds subtle tanginess.

• Vanilla Extract, Lemon Extract: Bring depth and brightness to the cake's overall flavor profile.
• Lemon Zest: Adds bright, citrusy aroma and intense lemon flavor.
• Fresh Strawberries: Provide natural sweetness and fruity texture throughout the cake.

• Baking Powder, Salt: Help the cake rise and balance the overall flavor.

• Powdered Sugar: Creates the base for a smooth, sweet glaze.
• Lemon Juice: Adds tartness and helps thin the glaze.
• Milk: Adjusts glaze consistency and provides softness.
• Strawberry Puree: Optional ingredient for added color and fruity flavor in the glaze.

Baking Instructions for a Strawberry Lemonade Pound Cake

Step 1: Preheat Oven

Set the oven to 350F (175C).

Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking.

Step 2: Cream Butter And Sugar

In a spacious mixing bowl, combine softened butter and granulated sugar.

Beat until the mixture becomes light, airy, and fluffy, creating a smooth base for your cake.

Step 3: Incorporate Eggs And Extracts

Add eggs one at a time, mixing thoroughly after each addition.

Gently stir in vanilla and lemon extracts to infuse delightful flavor throughout the batter.

Step 4: Prepare Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Ensure all dry ingredients are well combined and free of lumps.

Step 5: Blend Wet And Dry Mixtures

Gradually incorporate dry ingredients into the wet mixture, alternating with buttermilk.

Start and end with dry ingredients.

Mix until just combined, being careful not to overmix.

Step 6: Add Fruity Goodness

• Lemon zest
• Diced fresh strawberries

Mix carefully to distribute evenly without crushing the strawberries.

Step 7: Fill Loaf Pan

Transfer the batter to the prepared loaf pan.

Smooth the top with a spatula to create an even surface.

Step 8: Bake To Perfection

Slide the pan into the preheated oven.

Bake for 60-70 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

If the top browns too quickly, cover with aluminum foil.

Step 9: Cool Down

Let the cake rest in the pan for 10-15 minutes.

Carefully transfer to a wire rack to cool completely.

Step 10: Craft Tangy Glaze

• Powdered sugar
• Lemon juice
• Milk

Create a smooth, pourable consistency.

Optional: Add strawberry puree for extra flavor and a vibrant pink hue.

Step 11: Finish With Glaze

Once the cake has cooled, drizzle the glaze generously over the top.

Allow the glaze to set for a few minutes before slicing and serving.

Secrets to a Tender, Citrusy Pound Cake Crumb

• Let butter sit at room temperature for 30-45 minutes before creaming to ensure a smooth, fluffy texture that helps create a light pound cake.
• Toss diced strawberries in a light coating of flour before folding into the batter to prevent them from sinking during baking.
• Use the toothpick test by inserting it into the center of the cake – it should come out with just a few moist crumbs, not completely wet or completely dry.
• Adjust lemon extract and zest to taste, starting with less and adding more gradually to avoid overwhelming the delicate strawberry notes.

Ways to Customize Your Strawberry Lemonade Loaf

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the texture remains tender and light.
• Vegan Adaptation: Swap butter for coconut oil, use flax eggs instead of regular eggs, and choose plant-based milk as a buttermilk substitute.
• Citrus Burst Option: Substitute strawberries with fresh blueberries or raspberries, adding orange zest for a different citrusy profile.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia in place of granulated sugar, reducing overall sugar content while maintaining sweetness.

How to Serve Slices of This Lemony Pound Cake

• Summer Picnic Star: Pack slices of this vibrant pound cake in a cute container for a delightful outdoor dessert that screams sunshine and freshness.
• Sweet Brunch Companion: Serve alongside fresh berries and whipped cream for an elegant brunch centerpiece that will impress guests with its bright, tangy flavors.
• Afternoon Tea Delight: Pair thin slices with a hot cup of Earl Grey tea, creating a perfect balance between the cake's sweetness and the tea's robust profile.
• Dessert Presentation Pro: Garnish each slice with a fresh strawberry and a light dusting of powdered sugar for an Instagram-worthy treat that looks as amazing as it tastes.

Strawberry Lemonade Pound Cake Loaf Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet summer memories bloom in this strawberry lemonade pound cake loaf, blending zesty citrus notes with luscious berry undertones. Moist crumb and tangy glaze invite you to savor each delightful slice of pure comfort.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 cup fresh strawberries, diced

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)
• Zest of 1 lemon
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Glaze Ingredients:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon milk
• 1/2 cup strawberry puree (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven to 350F (175C) and prepare a 9×5-inch loaf pan with grease and flour coating.
2. Using a large mixing bowl, thoroughly blend softened butter and granulated sugar until the mixture becomes airy and pale.
3. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla and lemon extracts for enhanced flavor profile.
4. In a separate bowl, combine flour, baking powder, and salt through a whisking motion.
5. Gradually integrate dry ingredients into the butter mixture, alternating with buttermilk. Maintain a gentle mixing technique, starting and concluding with dry ingredients until just incorporated.
6. Delicately fold lemon zest and diced strawberries into the batter, distributing ingredients evenly without overmixing.
7. Transfer batter into the prepared loaf pan, smoothing the surface for uniform baking.
8. Bake for 60-70 minutes. Verify doneness by inserting a toothpick into the center; it should emerge clean. Cover with foil if top browns too rapidly.
9. Allow cake to rest in the pan for 10-15 minutes, then transition to a wire rack for complete cooling.
10. Construct the glaze by whisking powdered sugar, lemon juice, and milk until achieving a silky consistency. Optional: incorporate strawberry puree for additional color and flavor dimension.
11. Once cake reaches room temperature, artfully drizzle glaze across the surface. Permit glaze to set briefly before slicing and serving.

Notes

• Prevent strawberries from sinking by tossing them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the cake.
• Achieve a tender crumb by using room temperature ingredients, which blend more smoothly and create a more uniform texture.
• Enhance lemon flavor by adding a tablespoon of lemon zest directly into the glaze for an extra bright, citrusy punch.
• Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s soft and moist consistency.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 434
• Sugar: 44 g
• Sodium: 166 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 56 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 75 mg